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C Market Coffee

111 - 100 Schoolhouse St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

C Market Coffee has been inspected 13 times by Fraser Health Authority since December 18, 2018. The most recent inspection, on July 16, 2026, found no infractions.

11 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 2, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 4, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 2, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce measured at 30C. Sauce was not sitting under warmer at time of inspection.
      • Staff mentioned sauce was only out for 1 hour.
      • Corrective Action(s): Reheat sauce to 74C and store under the warmer at 60C or discard sauce in 1 hour
      • Rationale: To prevent pathogen growth/toxin production. Potentially hazardous food must be stored at 60C for a maximum of 2 hours if intended to be stored hot.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Foil is used to cover stove area/ gas range on the back splash, the shelving above wear cooking pans are store and on lthe tray rack. Foil is covered in grease and peeling.
      • Corrective Action(s): Remove foil. Foil needs to be changed daily.
      • Rationale: To maintain sanitary conditions and to prevent contamination of food/food contact surfaces.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the kitchen. Two empty spray bottles are on the storage rack.
      • 2. Wiping cloths for espresso machine steam wand not stored in sanitizer.
      • Corrective Actions: 1. Have sanitizer bucket/spray bottle filled now with Quats sanitizer from the dispenser.
      • 2. Have a container filled with sanitizer now with Quats sanitizer from the dispenser.
      • Label all containers indicating that it is sanitizer.
      • Rationale: To prevent contamination of food contact surfaces onto food.
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food residue observed under equipment
      • - All coolers in the front and kitchen
      • - Under the freezer beside the dishwasher
      • - Under the cook line
      • 2. Grease build up observed on the sides of equipment and on the walls in the kitchen:
      • - All equipment in the kitchen
      • - Walls especially in the deep fryer area
      • Corrective Action: Clean and sanitize the flour under the equipment and on the walls.
      • Rationale: to prevent harbourage of pests and potential contamination of food.
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Drywall exposed on the walls of entry way to the kitchen back storage, and area between kitchen and front.
      • Corrective Action(s): Fix/paint the walls of exposed dry wall at the entry ways.
      • Rationale: To maintain sanitary conditions and to prevent potential contamination.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) The upright freezer in the kitchen had raw proteins (beef, chicken) stored with and/or above RTE foods. If the freezer breaks and the proteins thaw, raw juices will fall/drip onto RTE foods contaminating them. This could make patrons ill.
      • 2) Observed a tray of breaded chicken cutlets not fully covered (sides were exposed) to prevent other food touching it. Contaminates could fall on the chicken cutlets.
      • Corrective Action(s):
      • 1) Rearrange the upright freezer, so all raw proteins are stored below all other foods, or one side of the upright freezer stores raw proteins and the other side stores all other foods.
      • **Correction date: Today**
      • 2) Immediately cover the breaded chicken cutlets with saran wrap, so they sides are covered too. Retrain kitchen staff to do this from now on.
      • **Correction date: Today**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation level is good, but observed food debris in hard to reach areas such as: in corners beneath prep tables; under the cooking equipment; and under the front service coffee area. Food debris will attract pests. Staff explained that racks and equipment are pulled away from walls every week.
      • Corrective Action(s):
      • Clean these areas to remove food debris. Inform staff of the mentioned areas when completing the weekly deep cleaning, so the focus more attention in these areas.
      • **Correction date: Today**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • Aluminum foil was found covering a trolley on the cookline. Foil is not durable or washable and will attract pests with the food accumulated on it. Staff explained that they change the foil 2-3 times a week.
      • Corrective Action(s):
      • Aluminum foil MUST be changed every night and new foil installed in the morning, as foil can't be cleaned. Staff agreed to change the foil every night.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) A disposable take-out container is being used to dispense hash browns into the deep fryer. The container is thrown away at the end of every day. This is unsafe as bacteria will grow on it as it sits at room temperature all day.
      • 2) Female kitchen staff was wearing disposable, plastic gloves and was observed to rinse the gloves off under running water, or wipe the gloves on a cloth when they became soiled. Disposable gloves are made of low grade plastice and only made to complete one task and then thrown away.
      • Corrective Action(s):
      • 1) Immediately thrown away the disposable take-out container and get a new one. The disposable take-out container MUST be thrown away every 2-4 hours to prevent bacterial growth on it. OR, use a reusable scoop and wash it in the dishwasher every 2-4 hours. During the inspection, staff discarded the container and got a new one.
      • 2) Immediately have the female staff member put on new disposable gloves. Retrain all staff members on the proper use of disposable gloves. During the inspection, the superviser spoke to the staff member and new gloves were put on.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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